Turkey Free Tibetan Thukpa Noodle Soup

Total time1 hr

Prep time20 min

Cook time40 min

4.9

(3)

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 medium tomatoes, roughly chopped
6 cups low-sodium chicken broth
2 cups green cabbage, thinly sliced
1 medium carrot, peeled and cut into thin rounds
6 oz whole wheat spaghetti, broken in half
2 cups baby spinach
1 tbsp tamari
salt and pepper, to taste

For serving

3 green onions (scallions), thinly sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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